Fish mold cornbread

I don't think so. I use my regular recipe. (But I have to substitute gluten-free flour, for the small amount of regular flour my recipe calls for, now that my wife has gone communist on me.)

I have a Bee Cheese Cornbread recipe I used to do in a skillet. Love that recipe, but haven't made it since I had to start using the GF flour, and I've never tried it in a cornstick pan.


Edit: the key is to preheat the pan and to grease it good before you pour in the batter.
 
Thank you everyone. I decided to do cornsticks tonight. I believe I am doing ribs tomorrow so I may make either the cactuses or fish cornbread tomorrow.
 
I had a lodge fish cornbread pan for a while but I didn't like the tails getting over done so I quit using it. I am not sure what happened to it after that. I haven't seen it in years. I wold like to have one of the pans that looks like little ears of corn. My mom had one of those when I was a kid.
 
The more I think about this, the better it becomes. First my grandfather taught me as a lad that fried fish tails with some salt were like potato chips, and he was close. Next, who says hush puppies have to be round? Cornbread with some onion in a fish mold would be great with a seafood dinner. Done with lard they would be GREAT!

Hilditch
 
Hush puppies are fried; not baked. You can add onion to cornbread and call it a hush puppie, but they ain't the same.

We do cornbread in a skillet. Much easier to deal with and clean up instead of the various molds.
 
These are pictures from the last time I made cornbread (before tonight). Use your regular cornbread recipe, preheat and then grease the pan well, and you will get some good tail from your Perch Cornbread pan ... not too crisp ... just right.

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